SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
SPICY PUMPKIN PIE II
This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.
Provided by ANNEKEK
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C.)
- In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
- Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g
SPICY PUMPKIN PIE
My family apparently likes their pumpkin pie with more flavor than most people. I've tried a few of the most popular pumpkin pie recipes on this site and I get "It doesn't taste right", or "It tastes like something's missing". Anyway, here's my version.
Provided by AuntDee
Categories Pie
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with sugar until foamy.
- Add pumpkin and all seasonings, mixing well.
- Add the milk and mix well.
- Pour into prepared pie crust.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees and bake an additional 45-50 minutes or until a knife inserted near center comes out clean.
- Cool.
PUMPKIN PIE WITH SPICED CRUST
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine. Add the butter; pulse several times until it looks like coarse meal. Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
- Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven.
- Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour. Transfer to the rack and let cool completely.
- Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Serve the pie with the whipped cream.
SPICED PUMPKIN PIE WITH CHOCOLATE PINON NUT STREUSEL
Steps:
- For the cake: In the mixer with the paddle attachment, cream the almond paste, egg, powdered sugar and vanilla paste and mix until creamy with no lumps. Then add the egg yolks one at a time, mixing well after each addition.
- Change the paddle to the whisk, and whisk for another 6-8 minutes. Fold in the flour, then the melted butter.
- Whisk the egg whites and sugar together to a soft peak making a meringue. Lastly fold in the meringue.
- Spread on a cookie sheet in a very thin layer and bake at 375 degrees F for about ten minutes.
- For the mousse: Cook the sugar and water to a glucose/syrup consistency. Place the egg yolks in the mixer and whisk until the color is pale and the consistency is thick. Then add the sugar/water syrup slowly and whisk until room temperature.
- Warm the pumpkin puree with the vanilla paste and pumpkin spice. Whisk in the gelatin and mix well.
- Bring the heavy cream to a soft peak by whisking it in a mixer. Fold the puree mixture into the egg yolk mixture and then fold in the whisked heavy cream. Pour the batter onto the biscuit cake.
- For the streusel: In the food processor combine all of the ingredients together and mix until it becomes a corn meal consistency.
- Spread the mixture over a silpat and bake at 300 degrees F until crispy and dry, about fifteen minutes. Chill and break into pieces.
- For Serving: Divide the mousse pie into eight squares and top with the streusel. This dessert can be served with an optional scoop of vanilla ice cream.
MOM'S SPICED PUMPKIN PIE
This is a spicier version of pumpkin pie. This recipe has been in our family for over 50 years and is always much enjoyed at holiday meals. The fresher your spices, the better this will taste! Serve with whipped topping, if desired.
Provided by WHY_ASKE
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 40.7 g, Cholesterol 60.2 mg, Fat 12.6 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 604.8 mg, Sugar 25.4 g
FIVE-SPICE PUMPKIN PIE
I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
EASY EGGLESS SPICY PUMPKIN PIE
An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier.
Provided by Mrs Joshi
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
- Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.
Nutrition Facts : Calories 331.8, Fat 11.9, SaturatedFat 4.3, Cholesterol 16.9, Sodium 234.5, Carbohydrate 52.3, Fiber 1, Sugar 39.3, Protein 5.8
PUMPKIN SPICE PIE
Provided by Elinor Klivans
Categories Mixer Egg Dessert Bake Thanksgiving Vegetarian Spice Pumpkin Fall Winter Chill Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For pie:
- Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
- Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
- For whipped cream:
- Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
- Serve pie cold or at room temperature with whipped cream.
SPICED PUMPKIN PIE
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
- Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
- Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
- Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
- Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 234 milligrams, Sugar 23 grams, TransFat 1 gram
More about "spicy pumpkin pie food"
EXTRA-SPICY PUMPKIN PIE (SILVER PALATE RECIPE)| BUTTER AND …
From butterandair.com
Reviews 6Category DessertServings 8Total Time 457511 hrs 41 mins
- Preheat oven to 450°. Line a 9-inch pie plate with pastry; crimp edges with your thumb and forefinger.
- Beat eggs and sugars together until light and airy. Stir in pumpkin, spices, and salt and mix until combined. Stir in cream and half and half.
- Pour the filling into the prepared pie crust and place pie dish on a rimmed baking sheet to catch any spills. Bake at 450° for 10 mins, then reduce heat to 350° and bake for 60 minutes more (at high altitudes, this can take longer – up to an additional 30 minutes!). The pie is done when it wiggles like jello when gently shaken, but is no longer liquid in the center (you can test with a knife or cake tester too, but I prefer not to cut into the pie to preserve its prettiness).
- If desired, garnish with decorative pie crust cutouts, or pecan halves. Cool completely before slicing (this is really best the day after baking). Serve with freshly whipped cream.
SPICY PUMPKIN PIE RECIPE - THE FRENCH LOAF | FOOD & WINE
From foodandwine.com
Servings 2
- In a medium bowl, whisk the pumpkin with the sugar, pumpkin pie spice and salt. Whisk in the eggs. Slowly whisk in the evaporated milk until completely blended. Refrigerate while you prepare the pie shells.
- On a lightly floured surface, roll out one half of the Double-Crust Pastry into an 11-inch round. Transfer the round to a 9-inch pie pan and fit it against the bottom and sides without stretching. Trim the overhanging dough to 1/2 inch, fold it under and crimp decoratively. Prick the dough all over with a fork. Repeat with the other half of the Double-Crust Pastry. Freeze the shells for at least 30 minutes.
- Preheat the oven to 375°. Bake the shells for 10 minutes, or until they are just beginning to brown slightly. Let cool to room temperature.
- Pour the filling into the cooled shells and bake for about 45 minutes, until the pies move slightly in one mass (no liquid center) when lightly jiggled.
SPICY PUMPKIN PIE - EAT AT HOME
From eatathomecooks.com
SPICED PUMPKIN PIE RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE SPICED PUMPKIN PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SPICY PUMPKIN PIE | KING ARTHUR BAKING
From kingarthurbaking.com
SPICED PUMPKIN PIE RECIPE | EPICURIOUS
From epicurious.com
SPICY PUMPKIN CHIFFON PIE
From readersdigest.ca
CLASSIC SPICED PUMPKIN PIE RECIPE FROM JESSICA SEINFELD
From jessicaseinfeld.com
BEST SPICY MAPLE PUMPKIN PIE RECIPES - FOOD NETWORK …
From foodnetwork.ca
SPICY PUMPKIN PIE - GLUTEN FREE RECIPES
From fooddiez.com
SPICY PUMPKIN PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
SPICED PUMPKIN PIE RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN PIE WITH SPICED CRUST - GREATIST
From greatist.com
CLASSIC PUMPKIN PIE (FOOLPROOF-PERFECTLY SPICED!) VALERIE'S KITCHEN
From fromvalerieskitchen.com
SPICED PUMPKIN PIE WITH MOLASSES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRUNCHY CRUST SPICED PUMPKIN PIE - ALLY'S KITCHEN
From allyskitchen.com
25 BEST PUMPKIN SPICE RECIPES - CRAZY FOR CRUST
From crazyforcrust.com
SPICED PUMPKIN TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SPICY PUMPKIN PIE RECIPE BY HEART.FOODS | IFOOD.TV
ROBERTA'S SPICY PUMPKIN PIE - BIGOVEN.COM
From bigoven.com
SMOOTH AND SPICY PUMPKIN PIE | KING ARTHUR BAKING
From kingarthurbaking.com
9 PUMPKIN SPICE RECIPES (THAT AREN'T PIE) - FOOD FIRE + KNIVES
From foodfireknives.com
SPICY PUMPKIN CURRY POT PIE - RECIPES
From nicholaswilde.io
THE BEST LIBBY’S PUMPKIN PIE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
HEAVENLY-SPICED PUMPKIN PIE - THRIFTY FOODS
From thriftyfoods.com
SPICY PUMPKIN PIE I | RECIPES WIKI | FANDOM
From recipes.fandom.com
BOURBON SPICED PUMPKIN PIE - HOT ROD'S RECIPES
From hotrodsrecipes.com
PUMPKIN PIE SPICE (THREE INGREDIENTS!) - MAMA LOVES FOOD
From mamalovesfood.com
THE ABSOLUTE BEST SPICED PUMPKIN PIE RECIPE - FOOD & DATING
From foodanddating.com
JAMAICAN-SPICED PUMPKIN PIE - RECIPE - FINECOOKING
From finecooking.com
HOW TO MAKE PUMPKIN PIE SPICE | SOUTHERN LIVING
From southernliving.com
THE PERFECT PUMPKIN PIE RECIPE | BY SUGAR AND SOUL
From sugarandsoul.co
FLUFFY PUMPKIN CREAM PIE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY PUMPKIN PIE RECIPE | RECIPELAND
From recipeland.com
SPICY PUMPKIN PIE - MY FOOD AND FAMILY
From myfoodandfamily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love